8 oz. coconut meat , freshly grated
½ cup water
½ cup milk
½ lemon , squeezed
Pour the water and panela into a non-stick pan. Cook over low-medium heat until the panela has melted completely. The result will be a kind of caramel with a semi-liquid texture. Then add the coconut and stir. Continue cooking for about 5 minutes, stirring constantly so that the coconut is hydrated with the panela syrup. After 5 minutes, or when the coconut has absorbed the syrup, gradually incorporate the milk and lemon juice. Stir well and increase the heat. Cook over high heat, stirring constantly, until the mixture changes color and turns brown. Form small rocks or pebbles with two spoons and place them on a sheet lined with greased parchment paper. Allow to cool to room temperature. Then refrigerate for about an hour until the cocadas are compact.